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Ripe Peaches Pickle
From The white ribbon cook book, 1894
Serves 8
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
123Calories
1 gProtein
31 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories123 kcal
Protein0.5 g
Carbohydrates31 g
Fiber3.5 g
Sugars25 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium85 mg
Calcium67 mg
Iron1.1 mg
Magnesium21 mg
Phosphorus9.1 mg
Zinc0.2 mg
Copper0 mg
Manganese4.8 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.9 mcg
Vitamin E0.7 mg
Vitamin K11 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2 mcg
Choline3 mg
Caffeine0 mg
Water3.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 60. The excerpt below is the record exactly as published.
Ripe Peaches Pickle — Pare them and drop them in vinegar that has been boiled, with 1 tea- cup sugar to 1 qt. vinegar, and 12 cloves, a teaspoon of whole allspice and three large sticks of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.